文章基本信息

标题：The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer
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作者：Ria Dewi Andriani ; Premy Puspitawati Rahayu ; Mustakim Mustakim 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2022
卷号：335
页码：1-6
DOI：10.1051/e3sconf/202233500038
语种：English
出版社：EDP Sciences
摘要：The purpose of this study is to determine the appropriate concentration of gelatin bone goat to the physical quality of the ice cream. The good of ice cream making can be examined from their physical properties including overrun, viscosity, melting point, and emulsion stability. This study employs a complete random design (CRD) with the treatment that is given including, P0 (controlled), P1 (the use of goat bone gelatin by 0.5%), P2 (the use of goat bone gelatin by 1%), P3 (the use of goat bone gelatin by 1.5%). The observed variable is overrun, viscosity, melting point, and emulsion stability. The results show that ice cream with the addition of a goat bone gelatin stabilizer as much as 1.5% produces ice cream with the best quality with an average value of 65.11% overrun, the viscosity to 84.57 cP, 35.31 minutes/50 g melting point and 84.03% of emulsion stability.